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Green Goddess Dip

Green Goddess Dip

  • Prep

    15 m
  • Ready In

    1 h 15 m
TerryWilson

TerryWilson

You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.
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Reviews

leftoverQueen
10

leftoverQueen

7/29/2010

Instead of lemon try Tarragon vinager

Skoo
8

Skoo

3/16/2011

I made this last night with "Greek Souzoukaklia" (from this site). It was the perfect compliment to the meat! I did have to make some changes- I didn't have anchovies,a nd I played with the fresh herbs a bit. It was wonderful!

Marianne
1

Marianne

4/24/2013

I made only half of this, but because I only had a little fresh tarragon left, I had to use a part of the dried version. I also used 1/2 teaspoon of anchovy paste rather than the fillet. The first night I used it as a salad dressing, and it didn't go over that well. The next night I used it as it as written---a dip----and it was a good success! This will definitely be a repeat for company! Thanks for this recipe!

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